Sri Lankan Black Pepper Chicken Curry with Roasted Spice Blend
35min
45min
4
485
Chef's Note
The magic of this curry lies in the freshly roasted spice blend—each spice is roasted separately at its optimal time to unlock different aromatic compounds, just as described in the blog post. You'll notice the Ceylon cinnamon and black pepper combination creates that signature Sri Lankan warmth without overwhelming heat. Store any leftover spice blend in an airtight container for up to 2 weeks, though the flavors are most vibrant when used fresh.
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Ingredients
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 inch Ceylon cinnamon stick
4 whole cardamom pods
6 whole whole cloves
1 tablespoon black peppercorns
2 pounds boneless skinless chicken thighs
3 tablespoons coconut oil
2 medium yellow onions, thinly sliced
6 whole garlic cloves, minced
2 tablespoons fresh ginger, minced
12 leaves curry leaves
2 medium tomatoes, diced
1 cup full-fat coconut milk
1 tablespoon tamarind paste
1.5 teaspoons salt
0.5 teaspoon cayenne pepper
1 cup water
0.25 cup fresh cilantro, chopped
Instructions
- 1
Make the roasted curry powder: Heat a heavy-bottomed pan over medium-low heat. Dry roast coriander seeds for 3-4 minutes, shaking constantly until fragrant and slightly darkened. Transfer to a cool plate.
- 2
In the same pan, roast cumin seeds for 2-3 minutes until aromatic, then fennel seeds for 2-3 minutes. Add each to the plate with coriander.
- 3
Finally, roast fenugreek seeds for just 1-2 minutes until golden (watch carefully—they burn easily). Add to the other spices and let all cool completely for 10 minutes.
- 4
Break the cinnamon stick into pieces. Add it to a spice grinder along with the cooled roasted seeds, cardamom pods, cloves, and black peppercorns. Grind to a fine powder. Set aside.
- 5
Cut chicken thighs into 2-inch pieces and season with 1/2 teaspoon salt. Set aside.
- 6
Heat coconut oil in a large, heavy pot or Dutch oven over medium-high heat. Add sliced onions and cook for 8-10 minutes, stirring frequently, until golden brown and caramelized.
- 7
Reduce heat to medium. Add garlic, ginger, and curry leaves. Cook for 2 minutes until fragrant, stirring constantly to prevent burning.
- 8
Add the chicken pieces and cook for 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- 9
Add 3 tablespoons of your freshly ground roasted spice blend, cayenne pepper, and remaining 1 teaspoon salt. Stir well to coat the chicken and cook for 2 minutes to bloom the spices.
- 10
Add diced tomatoes and cook for 5 minutes, stirring occasionally, until tomatoes break down and release their juices.
- 11
Pour in coconut milk, tamarind paste, and water. Stir well to combine, scraping up any browned bits from the bottom of the pot.
- 12
Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until chicken is tender and sauce has thickened.
- 13
Taste and adjust seasoning with additional salt if needed. The curry should have a warm, complex heat from the black pepper and spices, balanced by the coconut milk's richness.
- 14
Remove from heat and let rest for 5 minutes. Garnish with fresh cilantro and serve hot with steamed basmati rice or roti.
Nutrition Information (per serving)
485
38g
18g
30g
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